UNBELIEVABLE FISH BATTER
| 1 cup | all-purpose flour |
| ½ cup | cornstarch |
| 1 tsp | baking powder |
| 1 tsp | garlic powder |
| 1 tsp | onion powder |
| 1 tsp | smoked paprika |
| ½ tsp | salt |
| ¼ tsp | black pepper |
| 1 cup | cold sparkling water or club soda (more if needed) |
| 1 egg | (optional for richer batter) |
| Cooking oil (for frying) |
| Makes enough batter for about 4-6 fillets |
| Prep the Fish |
| Pat your fish fillets dry with paper towels to remove excess moisture. Lightly season them with salt and pepper. |
| Heat the Oil |
| Heat 2-3 inches of oil in a deep frying pan or pot to 350°F (175°C). |
| Mix the Dry Ingredients |
| In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. |
| Add the Wet Ingredients |
| Gradually pour in cold sparkling water or club soda, stirring until the batter reaches a smooth, pancake-like consistency. Add the egg if desired for extra crispiness. Avoid overmixing to keep the batter light. |
| Batter the Fish |
| Dredge each fillet in a light layer of flour to help the batter stick. Dip into the batter, ensuring the fish is fully coated. |
| Fry to Perfection |
| Carefully place the battered fillets into the hot oil. Fry in batches for 4-6 minutes, turning occasionally, until the fish is golden brown and crispy. |
| Remove and drain on a wire rack or paper towels. |
| Serve |
| Enjoy immediately with tartar sauce, malt vinegar, or a squeeze of lemon. Pair with chips, coleslaw, or a side salad. |
| Pro Tips |
| Keep it cold: Use chilled sparkling water for maximum crispiness. |
| Flour coat: Dusting the fish lightly with flour before dipping into the batter improves adhesion. |
| Oil temperature: Maintain a steady 350°F to avoid greasy or soggy batter. |